Fish creole
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Frozen fish fillets |
| ⅓ | cup | Chopped onion |
| ⅓ | cup | Chopped green pepper |
| 1 | clove | Garlic, minced |
| 1 | can | Tomatoes, cut up 16 oz. |
| 2 | tablespoons | Snipped parsley |
| 1 | tablespoon | Instant chicken bouillon |
| Granules | ||
| dash | Hot pepper sauce | |
| 1 | tablespoon | Cornstarch |
| 3 | cups | Hot cooked rice |
Directions
Thaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green pepper, garlic and 2 tablespoons of water. Cook covered, till tender. Add undrained tomatoes, parsley, bouillon, hot pepper sauce, and ½ cup of water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons of cold water; stir into tomato mixture. Cook and stir till thickened. Stir in fish. Simmer, covered for 5 to 7 minutes. Serve over rice. Randy Rigg